Cottage Fruit Pudding
| 2 teaspoons butter 1 egg ¼ teaspoon salt 1 cup sugar ½ cup milk 1¾ cups flour |
Cream well together 2 teaspoons butter, 1 cup sugar, 1 egg, ½ cup milk, ¼ teaspoon salt and 1¾ cups flour. Beat well and add two scant teaspoons baking powder, then turn into shallow, well-buttered pan, the bottom of which has been covered with fresh fruit of any kind.
Bake in moderate oven one-half hour. Serve with cream or sauce.
Prune Souffle
One-half pound of prunes, three tablespoons of powdered sugar, four eggs, a small teaspoon of vanilla. Beat the yolks of the eggs and the sugar to a cream, add the vanilla and mix them with the prunes. The prunes should first be stewed and drained, the stones removed, and each prune cut into four pieces. When ready to serve, fold in lightly the stiffly whipped whites of the eggs, having added a dash of salt to the whites before whipping.
Turn it into a pudding dish and bake in a moderate oven for 20 minutes. Serve very hot directly it is taken from the oven.
Plum Pudding
| 2 lbs. suet 1 lb. sugar ½ lb. flour 12 eggs 1 pint milk 2 nutmegs grated ¼ oz. cloves. 2 lbs. bread crumbs (dry) 2 lbs. raisins 2 lbs. currants ¼ lb. orange & lemon peel 1 cup brandy ½ oz. mace ¼ oz. allspice |
Free suet from strings and chop fine. Seed raisins, chop fine and dredge with flour. Cream suet and sugar; beat in the yolks when whipped smooth and light; next put in milk; then flour and crumbs alternately with beaten whites; then brandy and spice, and lastly the fruit well dredged with flour. Mix all thoroughly. Take well buttered bowls filled to the top with the mixture and steam five hours. (This pudding will keep a long time).